About These Fudgy Peppermint Brownies

These Fudgy Peppermint Brownies are everything you want in a holiday dessert: dense, rich, intensely chocolatey, and studded with white chocolate peppermint chips, semi-sweet chunks, and flaky sea salt. Even though I’m not the biggest chocolate person, brownies are my exception — and these deliver. They’re incredible warm and gooey right out of the oven, but my favorite way to eat them is straight from the refrigerator once the chocolate hardens and the brownies take on the most perfect chewy-crunchy texture.

These are the ultimate festive brownie to add to your holiday baking lineup.

Why You’ll Love This Recipe

Dense, chewy, ultra-fudgy texture
Loaded with white chocolate, peppermint, and semi-sweet chocolate
Crackly top thanks to the melted butter/sugar method
Perfect balance of rich chocolate + cool peppermint
Easy to bake in one pan
Even better chilled the next day (if you’re into cold brownies, which I am…)

Ingredients You’ll Need

Butter (salted preferred; if using unsalted add 1 tsp extra salt)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Peppermint extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Semi-sweet chocolate chunks
White chocolate chunks
Andes peppermint crunch chips
Maldon salt

How to Make It

Melt the butter and stir in the sugars and cocoa powder until shiny and warm, creating the signature crackly brownie top. Let it cool slightly, then mix in the vanilla, peppermint extract, and baking powder. Whisk in the eggs one at a time, fold in the flour, and stir in all the chocolate and peppermint mix-ins. Spread into a parchment-lined pan, sprinkle with Maldon salt, and bake until just set with moist crumbs. Cool completely before slicing (or chill for the best chewy texture).

Tips for Success

Don’t overheat the butter/sugar mixture — warm and shiny is perfect
Add eggs one at a time for the fudgiest texture
Don’t overmix once the flour is added
Pull the brownies out when a toothpick shows moist crumbs
Chill them for the best chewy, dense texture
Sprinkle flaky salt before baking for extra flavor

Frequently Asked Questions

Can I leave out the peppermint extract?
Yes! You can rely solely on the peppermint chips if you want a lighter peppermint flavor, or omit the peppermint entirely for classic fudgy brownies.

Can I use different types of chocolate?
Absolutely. Milk, dark, or even chopped chocolate bars all work. This recipe is very flexible.

Why do I need to heat the butter, sugar, and cocoa mixture?
This step dissolves the sugar and helps create that shiny, crackly brownie top. It’s the secret to bakery-style brownies.

How do I know when the brownies are done?
Look for a toothpick that comes out with moist crumbs — not wet batter. Overbaking will make them cakey instead of fudgy.

Can I freeze these brownies?
Yes! Freeze them tightly wrapped for up to 3 months. Thaw in the fridge or microwave individual squares for a few seconds.

Can I make these gluten-free?
A 1:1 gluten-free flour blend works great. Just avoid almond flour or oat flour — they won’t give the same structure.

Do they have to chill before cutting?
You can cut them warm, but chilling gives them the best dense, chewy texture and cleanest slices.

What to Serve With These Brownies

A cold glass of milk
Hot chocolate or peppermint mocha
Vanilla ice cream
Coffee or espresso
A holiday dessert platter

Other Recipes You’ll Love

Peppermint Brownies with White Chocolate Chunks

Ingredients:
Makes about 12 brownies, depending on how you cut them

1 cup (2 sticks) butter (I prefer salted, you can use unsalted and then add 1 teaspoon salt)
1 1/2 cups granulated sugar
1 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 cup semi sweet or sweet chocolate chunks (whatever you prefer)
1 cup white chocolate chunks
1/2 cup andes peppermint crunch baking chips
Maldon salt for topping

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang on the sides for easy removal.

In a medium-sized saucepan, melt the butter on low heat. Add the granulated sugar, brown sugar, and cocoa over medium-low heat stirring to combine. Cook until the mixture is shiny. This will create a gorgeous/delicious crackly/crunchy top. Cook until hot but not bubbling. Remove from heat and let stand for about 10-15 minutes.

Transfer the chocolate butter mixture to a large mixing bowl. Add in baking powder, vanilla extract, and peppermint extract and stir.

Add the eggs one at a time, whisking well after each addition.

Gradually add the flour, mixing until just combined.

Fold in the chocolate chunks, white chocolate and peppermint candy.

Pour the batter into the prepared baking pan and spread it evenly. Sprinkle Maldon salt on top of brownies and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake.

Allow the brownies to cool completely in the pan on a wire rack.

Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares, and enjoy!